Ingredients
Scale
- 2 lbs beef chuck roast, cubed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add beef cubes and brown on all sides, then remove and set aside.
- In the same pot, sauté onions and garlic until fragrant.
- Return beef to the pot, add carrots, potatoes, herbs, salt, and pepper.
- Pour in beef broth and red wine, bring to a boil.
- Reduce heat, cover, and simmer for 2-3 hours until beef is tender and flavors meld.
- Adjust seasoning before serving hot.
Notes
- For a thicker stew, add a flour or cornstarch slurry during simmering.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Method: Stovetop simmering
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg